Broccoli and Rice Casserole (No cheese)

I am constantly looking for recipes that do not require extra cheese. My little Alex has an allergy to dairy and we are trying to integrate it slowly back into his diet. With that I still need to be careful on the amount of dairy I put in his meals. This recipe was very good and everyone enjoyed it...

Broccoli and Rice Casserole

 

 

 

 

 

Broccoli and Rice Casserole
Serves 4-6
adapted from Eva’s Kitchen

• 3 cups of fresh broccoli, chopped
• 2 cups of brown rice, cooked as directed
• 10 oz of organic cream of mushroom soup (better than Campbell’s…found at The Fresh Market)!
• 1-2 T unsalted butter (organic preferred)
• salt and pepper, to taste.
• Directions:
  Prepare rice according to package directions. Steam broccoli until easy to pierce with a fork. In a large pot, combine cooked rice, broccoli, cream of mushroom, butter, salt, and pepper. Pour into small baking dish and bake ~15-20 minutes at 350 degrees. Serve!